thoughts, inspiration, devotions and recipes from my journey in the far north

What to eat on holiday with 6 friends… May 15, 2010

I am just home from a great holiday week with friends…we went to a cottage in Northumberland where we visited Hadrian’s Wall (parts of it), several castles, and lighthouses.

Hadrian's Wall

On our first day of the holiday, we all went to the supermarket and split the long shopping list that took us to the 4 corners of the store. I was tasked with gathering the fruits and vegetables for the week. After looking at what we had gathered, I knew immediately what we should have for our Sunday lunch.

St. Mary's Lighthouse, Whitely Bay

I made Carrot, Ginger, Orange and Coriander (cilantro) Soup. Inspired by Jamie Oliver’s basic recipe (he didn’t use coriander), I went to work on increasing the basic recipe serving for 2 to feed 6. This was simple and you’ll see why. So here is my Carrot, Ginger, Orange and Coriander Soup!

(This soup serves 2…it’s easy to increase)

2 carrots, chopped evening

2 TB olive oil

1/2 large onion, chopped

1 garlic clove, chopped

1 inch piece of finely grated ginger

zest and juice of 1/2 of an orange

500ml (2 cups) vegetable stock

handful of chopped coriander, stalks and all

Salt and Pepper to taste

1.Cook onions in oil until soft.

2. Add garlic, ginger, coriander, orange zest. Cook for 1 minute.

3. Add carrots (cook for 1 minute or so).

4. Add stock, bring to a boil.

5. Turn down to simmer and cook until carrots are very tender.

6. Blend soup with a hand blender (if you don’t have one, you should really consider it!)

7. Add orange juice, salt and pepper (as needed), blend again.

8. Reheat.

9. Optional…serve with chopped coriander on top (and/or thinned out creme fraiche)